Cole & Mason Ground Paprika
Eat our Ground Paprika with a seafood stew. Sauté diced onion, carrot and celery in olive oil, then simmer with chopped tomatoes, fish stock, thyme and paprika. Add in your favourite white fish and seafood, cook gently and serve with fresh crusty bread.
Why not try making cauliflower sing. Take a whole cauliflower, rub all over with olive oil, then season with a mix of paprika and sea salt. Roast in a hot oven for an hour or so, until golden brown. Or add a pinch of paprika to your cauliflower cheese for extra colour and flavour.
Paprika is made by drying and crushing red capsicum peppers. It comes in a few different varieties – from mild to smoky to hot. The milder varieties are made by leaving out the seeds and stems.
Though usually associated with Hungarian goulashes and Spanish chorizos, paprika came from the New World. Christopher Columbus brought it over to Spain and the Ottomans introduced it to Hungary, where much of the world's paprika is produced today.
The mild version is good for adding colour and sweetness, without heat. You can sprinkle it directly into dips, or as a spice rub for BBQ meats.
Supplier: The Spice Company